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Easter Pineapple Cream Cake Recipe

I've had this recipe for so long I don't remember where I got it. Sometimes, old-fashioned recipes are the best. This is one of them.

This moist and delicious pineapple cream cake is perfect for Easter.

This moist and delicious pineapple cream cake is perfect for Easter.

Why Easter?

This is a great cake for Easter. When you think of pineapple, you think of Easter because of the pineapple rings on most hams and hams are popular at Easter dinner tables. I know there has been at every Easter dinner I ever ate since I could remember.

It follows that any pineapple dessert, whether it's pineapple squares or pineapple cake, would be perfect for Easter. For this reason, I dubbed this creation "Easter Pineapple Cream Cake." The topping is the creamiest and fruitiest ever. It's tempting to leave a little behind when you are making it so you can eat it with a spoon, right out of the bowl. Yummy!

About This Recipe and Accompanying Photos

I am not a professional photographer nor am I a professional baker or cook. But, I have been cooking and baking most of my life, so I am experienced.

Try as I might, sometimes my photos are rustic-looking. I hope that adds to the charm and the home quality I hope to achieve. As it says in my profile, my goal is to show people who don't think they can cook or bake that they can.

This is one of those recipes that is really easy to do. Anyone can follow it and if it's not picture-perfect, it doesn't matter! It's the taste that counts, so give it a try and enjoy.

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Cook Time

Prep timeCook timeReady inYields

22 min

25 min

47 min

12 servings

Cake Ingredients

  • 1 Yellow Cake Mix
  • 4 eggs, room temperature
  • 1/2 cup vegetable or canola oil
  • 8 oz. crushed pineapple, with juice

Topping Ingredients

  • 8 oz. Cool Whip, fat-free, thawed
  • 1 box instant vanilla pudding
  • 8 oz. crushed pineapple, with juice


  1. Preheat oven to 350 degrees. Spray a 9" x 11" baking pan with baking spray.
  2. In a large bowl, combine cake mix, eggs, oil, and pineapple with juice. Mix well.
  3. Pour into prepared pan. Bake 25 to 30 minutes or until toothpick comes out clean when inserted into cake. Cool completely.
  4. For the topping, fold Cool Whip with instant pudding mix and crushed pineapple with juice until completely mixed.
  5. Spread the cooled cake with the topping. Refrigerate covered loosely with aluminum foil (unless your pan has it's own cover) until ready to serve.

Alternative Options

I was trying to think of other flavors that would work with this cake in case someone doesn't like pineapple or is allergic to it. Here goes:

  • Chocolate cake with cherry pie filling: Cool Whip mixed with chocolate instant pudding and chopped Maraschino cherries sprinkled on top (should resembling a black forest cake)
  • Spice cake mix with apple pie filling: Cool Whip mixed with vanilla instant pudding and apple pie filling

There are two alternatives; if you can think of any others, give them a try and let me know how it goes in the comments. Also don't forget to add the eggs and oil to the recipe.

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